Old Fashioned Vegetable Beef Soup with Chuck Roast and Noodles
A hearty, soul-warming soup featuring tender shredded chuck roast simmered with classic vegetables, rice, and egg noodles in a rich tomato-based broth. This traditional comfort food combines the deep flavors of seared beef with carrots, potatoes, green beans, corn, and celery for a complete meal in a bowl. Perfect for cold days or when you need a satisfying dinner that feeds a crowd, this old-fashioned recipe develops even richer flavors overnight, making it ideal for meal prep or leftovers.
Ingredients
- 2 pounds chuck roast
- 2 tablespoons extra virgin olive oil
- 1 teaspoons seasoned salt
- 1 soup bone
- 6 cups water
- 2 15-ounce cans petite diced tomatoes
- 2 medium white potatoes
- 1 cup carrots, chopped
- 1 cup frozen corn
- 1 cup green beans, canned
- 1 cup slaw mixshredded cabbage1:15
essentially the same ingredient
- ½ cup white rice
- ½ cup celery, chopped
- ½ onion, diced
- 2 teaspoons garlic, minced
- salt and pepper, to taste(optional)
- 2 cups V8 juice, dividedbeef broth1:14
for different flavor profile
- 6 ounces Amish egg noodleswide egg noodles1:15
any wide pasta works well
Instructions
- 1
Trim excess fat from roast and season with seasoned salt
- 2
Warm olive oil in large dutch oven over medium-high heat and sear roast until browned on all sides
- 3
Add tomatoes and water to cover meat, bring to boil then reduce to low simmer
- 4
Cover and cook until meat is tender, about 2 hours
- 5
Remove meat and shred with fork
- 6
Return shredded meat to pot with vegetables, rice, garlic, salt, pepper, and one cup V8 juice
- 7
Cover and simmer on low for at least 1 hour, stirring occasionally
- 8
Taste and adjust seasoning as needed
- 9
Add noodles, remaining V8 juice, and additional water if desired
- 10
Simmer for another hour or more
- 11
Remove and discard soup bone before serving
Tips
Chop all vegetables while the meat is cooking to save time and keep everything organized
Taste the soup before adding noodles to adjust seasoning, as the flavors develop during the long simmer
This soup tastes even better the next day as flavors meld, making it perfect for meal prep
Good to Know
Refrigerate for up to 4 days or freeze for up to 3 months
Can be made 1-2 days ahead, flavors improve overnight
Serve hot with crusty bread or crackers
Common Mistakes
Don't skip searing the meat to avoid bland flavor
Keep at a gentle simmer to avoid tough meat
Add noodles near the end to prevent them from getting mushy
Substitutions
any wide pasta works well
essentially the same ingredient
FAQ
Can I use a slow cooker for this recipe?
Yes, sear the meat first, then transfer everything to a slow cooker and cook on low for 6-8 hours, adding noodles in the last 30 minutes.
What if I don't have a soup bone?
The soup will still be delicious without it, though the soup bone adds extra richness and body to the broth.
How long will leftovers keep?
Store in the refrigerator for up to 4 days or freeze for up to 3 months. Note that noodles may soften when reheated.